Cedar-Planked Salmon with Hoisin-Mustard Glaze

Prep time: 10 minutes
Grilling time: 15 to 25 minutes

Glaze
1      tablespoon hoisin sauce
1      tablespoon Dijon mustard
1      tablespoon fresh lemon juice
1      tablespoon unsalted butter, melted
1/2    teaspoon dark sesame oil

1      large salmon fillet, with skin, 2 to 2-1/2 pounds, about 16 inches long and 3/4 inch thick
1/2    teaspoon kosher salt
1/4    teaspoon freshly ground black pepper

1      untreated cedar plank, about 16 inches by 8 inches, submerged in water for at least 1 hour

1. Prepare a two-zone fire for medium heat (to see how, click here).

2. In a small bowl mix the glaze ingredients. 

3. Place the salmon, skin side down, on a large cutting board. Using needle-nose pliers, remove any pin bones from the salmon. Cut the salmon in half lengthwise but do not cut through the skin. Then cut the salmon crosswise to make 6 or 8 servings, but again do not cut through the skin. Brush the glaze evenly over the salmon flesh, brushing some glaze between the individual servings. Season the top evenly with the salt and pepper.

4. Place the soaked plank over direct medium heat and close the lid. After a few minutes, when the plank crackles and smoke begins to escape from the grill, place the salmon, skin side down, in the center of the plank. Close the lid and let the salmon cook until lightly browned on the surface and opaque all the way to the center of the flesh, 15 to 25 minutes. If at any point you see a lot of smoke pouring out of the grill, use a water bottle to extinguish the flames on the wood plank. Moving the plank over indirect heat will also prevent flare-ups, but the cooking time will be longer.

5. Using sturdy tongs or spatulas, carefully remove the salmon and the plank from the grill together and lay it down on a heatproof surface. Serve the salmon on the plank or pick up individual servings by sliding a spatula between the skin and flesh. Serve warm or at room temperature.

Makes 6 to 8 servings